Food and Cookery for the Sick and Convalescent.
Specialized cookbook for the infirm by influential American cooking school director, Fannie M. Farmer (1857–1915), noted for standardizing American cooking in her book The Boston Cooking-School Cook Book. Here, Farmer describes the issues of and provides recipes for feeding the sick and vulnerable, with chapters on “Estimates of Food Values”; “Digestion”; “Infant Feeding”; “Gruels, Beef Extracts, and Beef Teas”; “Diabetes”; and “Diet in Special Diseases.”
Description: Food and Cookery for the Sick and Convalescent.
Boston: Little, Brown, and Company, (1904) 1905. Frontis., xiii, 289, [14 (ads)]pp. Early printing. Sm. 8vo. Publisher’s decorated trade cloth, designed by Amy Sacker and signed with her cypher. Half tone illustrations from photographs. Spine slightly darkened and binding with fading; Very Good.